Healthy Sprouts Salad

Sprouts is a healthy way to start the day.. Moong dal sprouts is what my husband loves, I make it often either for breakfast or as a salad for lunch or dinner… 


Preparation Time:- 10 mins | Cooking Time:- 15 mins | Serves:- 2 people


  • 2 cups Sprouted Green Moong Dal
  • 1 tea spoon ghee/oil
  • 1 Onion finely chopped
  • 1 small Cucumber finely chopped
  • 1 tomato finely chopped
  • salt to taste
  • 1 tea spoon Red Chilly Powder (Lal Mirch)
  • 1 tea spoon Garam masala powder
  • 2 tea spoon Chaat masala powder
  • 2 table spoon lime juice
  • 2 table spoon fresh coriander leaves finely chopped


In a pan heat the oil and add salt, chilly powder and garam masala. 

Now add the sprouts to the pan, mix.

Add 1 cup of water and simmer. Allow to cook till the sprouts boil, and then evaporate any excess water.

Allow to cool the sprouts.

Once cooled down, mix the chopped vegetables, chaat masala, lime juice and coriander leaves to the boiled sprouts.

Ready to serve.



Tasty Cooking..!!


Sprouted Moong and Methi Chillas

Time for some healthy chillas… Sprouts and Fenugreek what a healthy combo.. 🙂


Reference: Recipe by Tarla Dalal

Preparation Time:- 5 mins |  Cooking Time:– 1/2 hour |  Serves:- 5-6 chille


  • 1 cup sprouted moong (whole green gram)
  • 1/2 cup chopped fenugreek (methi) leaves
  • 1 table spoon Gram Flour (besan)
  • Salt to taste
  • 1 inch piece Ginger (Adrak)
  • 1/2 tsp cumin seeds (jeera)
  • 2 pinches of asafoetida (hing)
  • Ghee/oil to fry the chilla
  • 1 Green Chilly (Hari Mirch)


Combine the moong sprouts,green chillies,ginger and 1/2 cup water and grind into a smooth batter.


Add the fenugreek leaves,besan and salt and mix well. keep aside.

Batter with Methi

Heat the 1/2 tea spoon oil,add the asafoetida and cumin seeds and allow the seeds to crackle.  The tempering is ready.

Pour the tempering over the batter and mix well.

Heat the tawa (non-stick can be used) and spray some oil on it first, to avoid the chilla from sticking to it.

Now using a big spoon spread some batter slowly on the tawa to give it a round shape. Spread the batter out evenly.

Put some oil at the sides of the chilla. When the color changes and some blisters appear on the showing side gently use the spatula to turn the chilla.

Put some oil on the second side also and gently press the corners to fry it properly from all the ends.

The chilla will become brownish like a parantha does when done.

  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney).
  • Try it at tea time with a hot cup of tea and tomato ketchup.


Tasty Cooking..!!

Sending this recipe to:

Mission Sprouts & Mission Explore Food

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